Ingredients

Directions

Grease a 18×18 cm (7×7 inch) baking tin and line it with greaseproof paper.

Place the soya milk, sugar and margarine in a very large pan – the mixture expands considerably while boiling.

Insert a sugar thermometer and cook over moderate heat until the sugar has dissolved.

Bring to the boil, cover and cook for 3 minutes.

Remove the cover and continue to simmer for 15 to 20 minutes, stirring constantly, until the sugar thermometer reaches soft ball stage, 114’C (270’F) (If you don’t have a sugar thermometer, drop a little of the mixture into a cup of cold water. It will form into a soft ball when it is hot enough; until then it will just disperse in the water).

It is extremely important to stir continuously throughout this process, as fudge can easily scorch.

Remove the fudge from the heat immediately and place the base of the pan into a bowl of cold water to cool quickly and stop the cooking process.

Stir in the vanilla and beat until the mixture thickens and loses its gloss.

Pout into the prepared baking tin and place on a wire rack.

When almost set, mark into 2.5 cm (1 inch) squares.

When it has cooled and set completely, cut into pieces.

Arrange in a decorative box or in plastic bags tied with raffia ribbon. (You should have around 49 pieces)

Sugar/Candy Thermometer is on the end for those who have never seen one.

Variations

Chocolate Fudge

Prepare the above recipe, using just 1 teaspoon vanilla essence.

Stir the vanilla and 100 g (3 1/2 oz) vegan plain chocolate into the mixture at the same time.

Mocha Fudge

Prepare the chocolate fudge variation above, but use 2 teaspoons instant coffee in place of the 2 teaspoons vanilla essence.

Vanilla Cherry Fudge

Prepare the above recipe, stirring in 50 g (2 oz) chopped cherries to the mixture at the same time as the vanilla.

Rum Raisin Fudge

Prepare the above recipe, using 50 g (2 oz) plump raisins and 2 tablespoons rum in place of the vanilla.

Nutty Almond Fudge

Prepare the above recipe, using 50 g (2 oz) roughly chopped toasted almonds and a few drops of almond essence in place of the vanilla.

Silken tofu works well in many recipes that call for eggs. Silken tofu can be used to reduce or eliminate eggs in baking as well as in sauce and dessert recipes. There is no set amount, as all recipes differ. In general, 2 Tablespoons of silken tofu can be used to replace one large egg.

Soft tofu makes a good scramble. Scramble soft tofu with a sprinkle of hot sauce or Tabasco, soy sauce, or miso if you’d like a smooth dish. Pile on the chopped tomatoes, olives, bell peppers, chillies, mushrooms, and green or yellow onions for a hearty scramble.

Firm or extra firm tofu can be used as the ‘egg’ in an eggless salad. Cube firm or extra firm tofu and toss with a dressing of vegan mayonnaise, prepared mustard, nutritional yeast, and minced onions for a start, and then add pickle relish or minced pickles, minced celery or chopped olives, minced jalapenos, minced parsley, curry powder, and onion or garlic powder for a spectacular salad.

Eggs That Grow on Trees?

Not quite, but certain fruit preparations can be used to replace some or all of the fat in sweet or sweet-and-sour sauces and in baked food items. This is nothing new. For many years, Mums and food service directors ‘sneaked’ vegetables into entrée s, such as bean or lentil loaves or hot casseroles. Now, it’s your turn to ‘sneak’ some fruit into savoury or sweet foods.

Some moist baking products — such as carrot cake, zucchini bread, cornbread, pancakes, most muffins, peanut butter cookies, pumpkin pie filling, and even brownies — can easily and happily go egg-less. Play with recipes that call for eggs, using the following guidelines.

The banana, coconut and caramel combine to make something truly special. You should be able to reduce the banana and coconut oil slightly to get a more firm caramel if you prefer.

Ingredients

½ cup banana purée (about 2 ½ bananas)

1 Tablespoon + 1 teaspoon unrefined coconut oil

½ cup + 1 Tablespoon water

1 cup + 1 Tablespoon sugar

⅛ teaspoon salt

¼ teaspoon vanilla extract

Directions

In a food processor or blender, blend the banana purée, coconut oil and vanilla extract.

Set aside.

In a heavy duty, medium saucepan, add the water then add the sugar and salt in a mound in the middle, taking care to not get sugar on the sides of the saucepan.

In another small saucepan, add the banana mixture cover and place on medium-low heat.

Cover the sugar and water mixture and bring it to a boil over high heat until the mixture registers 150’C (300’F) with a candy thermometer.

This should take about 7 minutes.

Reduce heat to medium and continue to cook until the mixture registers 175’C (350’F) which should take about 1 to 2 minutes.

Remove from heat.

While you’re caramelizing the sugar, bring the banana mixture to a simmer.

The goal here is to add the hot banana mixture to the hot caramel; if the banana mixture boils before the water and sugar caramelization is done, remove the banana mixture from heat and leave the cover on.

Remove the cover from the banana mixture and carefully pour about ¼ of it into the caramel mixture, allowing it to bubble vigorously.

When the bubbling has subsided, add the remaining banana mixture then whisk in the vanilla extract.

Slowly and carefully transfer the mixture to a heat proof container placed over a cutting board to insulate your work surface, cover and store in the refrigerator until cool, about 2 hours.

Allow the mixture to cool to room temperature in the refrigerator.

Transfer the mixture to a blender and blend on high for 1 minute.

Store in a airtight container in the refrigerator for up to one month.

To reheat, just warm it up in the microwave or in a pot and give it a quick stir.

Directions

Make the chapati dough as directed (click on the link above for recipe), but add an extra generous measure of water to make a softer, more pliable dough.

Knead well and set aside.

To make the filling, put the lentils into a saucepan and add enough water to cover by 1.5 cm.

Bring to the boil, then reduce the heat to low, cover, and simmer for 5 minutes, then stir in the spinach and cook for a further 5 minutes, or until the lentils are tender – you may need to add more water.

Heat the ghee in a frying pan over medium heat.

Cook the onion until soft and golden, then add the garlic and lentil and spinach mixture and stir to combine.

Add the cumin, garam masala, salt and lemon juice and continue to cook, stirring regularly, until all of the liquid has been absorbed and the mixture is dry.

Remove from the heat and allow to cool; taste and adjust the seasoning.

Divide the chapati dough into eight even-sized balls and press them to make circles with a 10 cm diameter.

Put a spoonful of the lentil and spinach mixture into the centre of each, then bring the edges of the dough together and pinch well to seal.

Roll each chapati out into circles with a 20 cm diameter on a lightly floured work surface – they should be thin, but not so thin that the dough breaks and lets the filling out.

Heat a little ghee on a griddle plate or in a large heavy-based frying pan over high heat.

Cook the chapatis, in batches, pressing gently until golden on the underside.

Brush a little extra ghee over the top of each, then turn and cook until golden.

Remove to a plate and cover with a clean tea towel while cooking the remainder.

Ingredients

Directions

To make the chapati dough, put the flour and salt in a mixing bowl and rub in the ghee (if using).

Add 250 ml (1 cup) water and mix to a firm but not stiff dough.

Continue to knead for at least 10 minutes (the more it is kneaded, the lighter the bread will be).

Form the dough into a ball, cover with plastic wrap and stand for at least 1 hour or longer (if left overnight the chapatis will be very light and tender).

Shape the dough into balls with a 5 cm diameter.

Roll out each ball on a lightly floured work surface to make a thin circle – you should have about 20 rounds.

Heat a griddle plate or a large heavy-based frying pan over high heat.

Tawa Flat Cooking Plate

Start cooking the chapatis with those that were rolled first (the resting between rolling and cooking also seems to make for lighter chapatis).

Cook for about 1 minute, then turn and cook for a further 1 minute, pressing lightly around the edges of the chapati with a folded tea towel – this encourages bubbles to form and makes the chapatis light.

As each one is cooked, wrap in a clean tea towel until all are cooked. Serve immediately.

Note

In India, chapatis are cooked on the tawa or griddle plate and are held for a moment or two right over the fire – this makes them puff up light balloons. You can do this over a gas flame, holding them with kitchen tongs. I used the barbecue hot plate which is pretty similar to the griddle plate – it worked well.

These recipes will give you a good selection to choose from to suit your own personal taste. Roasting the spices brings out their flavour and also makes them easier to grind. If a blender isn’t available, use a spice grinder or mortar and pestle to pound the spices to a fine powder (when the spices are still warm and crisp after roasting this process is made much easier). Store garam masala in an airtight jar in a cool, dark place for up to 6 months. Freezing may help preserve the essential oils.

It is an important ingredient in the cookery of many dishes. It is used in soups, curries, (savoury meats and seafood mixtures for those meat eaters out there) and all kinds of desserts. It has an unmistakable flavour and richness and should be used in recipes that call for it.

These days coconut milk is widely available in tins from the supermarket. Problematically, the quality between brands varies enormously so it is worth comparing a few brands and checking the ingredients list – it should only have coconut and water in it. It should smell and taste fresh and clean and be neither watery nor solid. It is better to avoid brands that include stabilisers and preservatives. Shake the tin well before opening to disperse the richness evenly throughout. Brands in Tetra Paks tend not to be lumpy or watery.

Delicious as it is, coconut milk is full of saturated fat. With this in mind, I suggest that only when coconut cream is required should you use the tinned coconut milk undiluted. Where a recipe calls for thick coconut milk, dilute the tinned product with half its volume in water (for example, 1 cup of tinned coconut milk and 1/2 cup water). Where coconut milk is required, dilute the tinned coconut milk with an equal amount of water. Where thin coconut milk is required, dilute the tinned coconut milk with two parts by volume of water (for example, 1 cup of tinned coconut milk and 2 cups water).

If you would like to make your own coconut milk, the extraction method is below. Traditionally, coconut milk is extracted in 2 stages – the first yield being the “thick milk”, the second extraction producing “thin milk”. Use a mixture of first and second extracts when a recipe calls for coconut milk unless thick milk or thin milk is specified. Sometimes they are added at different stages of the recipe. Some recipes use “coconut cream”. This is the rich layer that rises to the top of the thick milk (or first extract) after it has been left to stand for a while.

Making Coconut Milk From Scratch

Using Desiccated Coconut

Many cooks use desiccated coconut for making coconut milk. It is much easier and quicker to prepare than grating fresh coconut, and in curries you can’t tell the difference.

Makes 375 ml (1 1/2 cups) thick coconut milk

Makes 500 ml (2 cups) thin coconut milk

Ingredients

180g (2 cups) desiccated coconut

1.25 ml (5 cups) hot water

Directions

Put the desiccated coconut into a large bowl and pour over 625 ml (2 1/2 cups) of the hot water then allow to cool to lukewarm.

Knead firmly with your hands for a few minutes, then strain through a fine sieve or a piece of muslin (cheesecloth), pressing or squeezing out as much liquid as possible; this is the thick coconut milk.

Repeat the process using the same coconut and remaining hot water. This extract will yield the thin coconut milk (because of the moisture retained in the coconut the first time, the second extract usually yields more milk).

Alternatively, to save time, you can use an electric blender or food processor. Put the desiccated coconut and 625 ml (2 1/2 cups) of the hot water into the blender and process for 30 seconds, then strain through a fine sieve or piece of muslin (cheesecloth), squeezing out all the moisture.

Repeat, using the same coconut and remaining hot water.

Note

Sometimes a richer milk is required. For this, hot milk replaces the water and only the first extract is used. However, a second extract will yield a flavoursome and reasonably rich grade of coconut milk that can be used in soups, curries or other dishes.

Using Fresh Coconut

A coconut grater is something important in any kitchen where coconuts are used in any cooking. Grating fresh coconut is easy if you have the right implement for the job. However, if you are able to get fresh coconuts and don’t have one, use a food processor to pulverise the coconut and then extract the milk.

Makes 375 ml (1 1/2 cups) thick coconut milk

Makes 500 ml (2 cups) thin coconut milk

Ingredients

1 fresh coconut

1 litre (4 cups) water or milk

Directions

Preheat the oven to 180’C (350/Gas 4).

Crack the coconut in half by hitting it with the back of a heavy kitchen chopper.

Once a crack as appeared, insert the thin edge of the blade and prise it open.

Save the sweet liquid inside for drinking.

If you don’t have a coconut grater, put the 2 halves on a baking tray and bake in the oven for 15-20 minutes, or until the flesh starts to come away from the shell.

Lift it out with the point of a knife, and peel away the thin dark brown skin that clings to the white portion.

Cut into chunks.

Put the coconut flesh into a food processor with 500 ml (2 cups) of the water and process until the coconut is completely pulverised.

Strain the liquid using a sieve or muslin (cheesecloth) to extract the thick coconut milk.

Repeat this process using the same coconut and remaining water to extract the thin milk.

* Makes 6 to 8 servings * This udon has the thick chewy udon noodles and vegetables of the regular nabeyaki udon, but is made with a mushroom stock base. Plus it sports three varieties of mushrooms—shiitake, king trumpet, and enoki mushrooms and cubes of sautéed tofu. If you can’t find some of the mushrooms, substitute your favourites! Have other favourites – then try them out.

For Vegans don’t use eggs in this recipe.

For the mushroom stock:

7 cups water

1 piece kombu (approximately 12-square inches in size)

1 ounce dried shiitake mushrooms

For the soup:

1/3 cup soy sauce

3 tablespoons mirin

1 teaspoon salt

4 cloves garlic, finely minced

1 rounded tablespoon grated fresh ginger

6 ounces spinach

1 tablespoon toasted sesame oil

10 ounces king trumpet mushrooms, sliced lengthwise

pinch of sea salt

14 ounces extra-firm tofu, cut into 1-inch cubes

2 large carrots, peeled and thinly sliced on the diagonal

2 leeks, cleaned and cut into 1-inch slices on the diagonal

21 ounces fresh udon noodles

1 package enoki mushrooms (approximately 7 ounces), ends trimmed

6 — 8 large eggs (depending on how large you want your servings to be)

shichimi togarashi, to garnish

Make the mushroom stock:

Place the dried shiitake mushrooms and kombu in a pot with the water.

Bring the water almost to a boil and then turn down the heat to maintain a simmer.

Simmer for 5 minutes. Remove the pot from the heat and let the stock stand for 3 minutes.

Squeeze the mushrooms to release the stock they have soaked up, then strain the stock through a fine-mesh strainer and set aside.

Cut off and discard the shiitake stems, then cut an “X” into the top of each mushroom cap and set aside.

Prepare the spinach:

Bring a large pot of water to a rolling boil and cook the spinach for one minute.

Quickly drain the spinach and plunge it into a bowl of cold water.

Drain and rinse with cold water until the spinach is completely cold.

Squeeze out the water, then cut into 1-inch lengths.

Set aside.

Prepare the king trumpet mushrooms and tofu:

Heat the sesame oil in a saute pan, then add the sliced king trumpet mushrooms and pinch of sea salt.

Saute until the mushrooms are cooked through, browned, and starting to become crispy in places.

Remove the finished mushrooms to a bowl and set aside.

Add the cubed tofu to the pan, adding additional oil as necessary to prevent the tofu from sticking to the pan, and sauté until the tofu is browned.

Set aside.

Make the soup:

Mix the mushroom stock, soy sauce, mirin, and salt together in a 4-quart saucepan, then stir in the garlic and ginger.

Add the sliced carrots, leeks, and shiitake mushrooms, then bring to a boil over medium heat. Simmer until the carrots are tender.

Add the udon noodles, king trumpet mushrooms and tofu, then place the spinach in 5 small bundles on the top.

Simmer for 3 minutes.

Separate the enoki mushrooms into 5 bundles and place them on top of the soup.

Gently crack the eggs, one at a time, into the soup.

Cover the pot with a lid, and let simmer for 3 minutes, then turn off the heat and let sit to allow the eggs to finish cooking.